Description
Enjoy a restaurant-style dish at home with this creamy Olive Garden-inspired Ravioli Carbonara. Cheese-filled ravioli are cooked and tossed in a rich, velvety sauce made from crispy pancetta or bacon, sautéed garlic, cream, milk, and melted Parmesan. Egg yolks add smoothness, while black pepper and fresh parsley lift every bite. Simple steps and familiar ingredients make it easy to bring classic Italian-American comfort food to your table in about 25 minutes, perfect for weeknight dinners or special family meals.
Ingredients
Scale
For the Ravioli
- 567 grams cheese-filled ravioli (fresh or frozen)
- 1 teaspoon salt, for boiling water
For the Carbonara Sauce
- 113 grams pancetta or bacon, diced
- 2 cloves garlic, minced
- 240 milliliters heavy cream
- 120 milliliters whole milk, or more cream for extra richness
- 50 grams Parmesan cheese, grated
- 1 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 large egg yolks, whisked
- 28 grams unsalted butter
For Garnish
- 25 grams extra Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- Cracked black pepper, to taste
Instructions
- Cook the Ravioli: Fill a large pot with water and add 1 teaspoon of salt. Bring to a boil. Add the cheese-filled ravioli and cook according to package instructions—approximately 3-5 minutes if fresh, or 8-10 minutes if frozen. Reserve 120 milliliters of pasta cooking water, then drain and set ravioli aside.
- Prepare and Cook Pancetta or Bacon: In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate, leaving approximately 1 tablespoon of rendered fat in the skillet.
- Prepare the Carbonara Sauce: In the same skillet, melt unsalted butter in the bacon fat. Add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low, then add heavy cream and whole milk. Stir gently for 2 to 3 minutes to warm the mixture. Add grated Parmesan cheese, black pepper, and salt; whisk until the cheese melts smoothly into the sauce.
- Temper and Add the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually whisk several tablespoons of the warm cream sauce into the yolks to temper them, preventing curdling. Slowly pour the tempered yolk mixture back into the skillet, stirring continuously. Cook for an additional 2 minutes until the sauce thickens slightly without scrambling the eggs.
- Combine Ravioli and Sauce: Add the cooked ravioli to the skillet with the carbonara sauce and gently toss to coat evenly. Return the crispy pancetta or bacon to the pan and mix well. If the sauce appears too thick, add reserved pasta water a little at a time to reach desired consistency.
- Garnish and Serve: Transfer ravioli carbonara to serving plates. Sprinkle with extra grated Parmesan cheese and chopped fresh parsley. Finish with freshly cracked black pepper to taste. Serve immediately to enjoy the sauce at its creamiest and most flavorful.
Notes
- Use fresh grated Parmesan cheese for the best flavor and melting quality.
- Reserve some pasta water to adjust sauce consistency as needed.
- Temper the egg yolks carefully to avoid curdling or scrambling the sauce.
- Do not overcook ravioli to prevent them from falling apart during saucing.
- Store leftovers in a covered container in the refrigerator for up to three days; reheat gently with a splash of milk or cream to loosen the sauce.
- Pancetta can be substituted with thick-cut bacon for a similar flavor and texture.
- You can use all heavy cream instead of milk for a richer sauce.
- Add fresh spinach or peas during the last minute of cooking for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Classic Comfort Foods
- Method: Stovetop
- Cuisine: Italian-American
Keywords: ravioli carbonara, Olive Garden copycat, creamy pasta, pancetta recipe, easy Italian dinner, cheese-filled ravioli, quick weeknight meal
